Thinly sliced tomatoes with cashew cream and anchovies
Total time8 h 25 min Preparation 25 min · Cooking 0 min · Soaking 8 h How this time is calculated
Preparation excluding the indicated waiting: 25 min · Cooking: 0 min · Soaking: 8 h.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 8 h 25 min Preparation 25 min · Cooking 0 min · Soaking 8 h How this time is calculated
Preparation excluding indicated waiting: 25 min · Cooking: 0 min · Soaking: 8 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Salad
Lunch · Dinner
More than 2 hours
Method
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Drain and rinse the soaked cashews. Blend with lemon juice, water, apple cider vinegar and salt until smooth. Keep covered and chilled.
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Chop the anchovies and deseeded pickled chillies. Whisk with mustard, balsamic vinegar and oil to make the dressing. Wash and dry the lettuce and tomatoes.
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Thinly slice the tomatoes with a sharp knife. Spread the cream over four plates, arrange the tomatoes and lettuce, dress and finish with Parmesan shavings and parsley. Serve immediately.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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